1. Prepare ingredients.
2. Carrots are peeled and washed, and rapeseed is soaked in light salt water for about 10 minutes and rinsed repeatedly. Beat the eggs, add a little water, and mix well.
3. The amount of dried noodles is determined according to the number of people, and the amount of fried noodles is a bit more than that of hot noodles.
4. Add appropriate amount of water to the wok, add the noodles after boiling, slide gently with chopsticks to prevent adhesion, boil and pour cold water, then boil and pour cold water again, and finally boil it out. The noodles are cooked just right. Remove the noodles and quickly sublime it in cold water to control the moisture.
5. Add the right amount of oil to the wok, heat it for 5 minutes, pour in the egg mixture, shake it, let the egg mixture spread thinly, and take it out.
6. Shred carrots, slice egg pie, and shred rapeseed.
7. Open the Guanli pickled red cabbage in advance. It has a sweet and sour taste. Unexpectedly, the children will especially like it.
8. Remove the noodles in cold water and set aside.
9. Add appropriate amount of oil to the wok, sauté five-spice powder and green onions, add carrot shreds and stir-fry until soft.
10. Then add red cabbage and rapeseed strips and stir fry.
11. Finally, add the water-controlled noodles and stir fry evenly. Add salt, sugar, pepper, and oyster sauce to taste. You can adjust a little balsamic vinegar if you like, and adjust it according to your favorite taste.
12. Take out the pan and serve. This pot of fried noodles is fragrant, sweet and sour and refreshing, especially for children.
Tips:1. Tips for cooking noodles, add the noodles to the boil, boil cold water, then boil and pour cold water again, and finally boil it out, the noodles are cooked just right.
2. Add a little oyster sauce for the final seasoning to have a fresh taste.
![[long for A Long Time] Fried Noodles with Seasonal Vegetables recipe](https://img.simplechinesefood.com/d4/d4edc9f182a14a58829ca46c0328fe3d.jpeg)
